Oh my goodness. I can’t believe it has been years and years since I last baked shortbread. Shortbread is one of my favorite types of cookies. You can dip it in chocolate, roll it in sugar, make it in any shape you want, mix in nuts. . . the possibilities are endless. It is so easy and I typically have all of the ingredients on hand (butter, flour, sugar, salt, that’s it). I saw this recipe on Saturday and INSTANTLY started to work on it. Leaving it to sit out for 2 hour or more was a new method for me, as was the twice baked method. But DANG, these cookies are awesome. I think the second baking, not only crisps up the cookies but it also browns the butter to bring out an added nuttiness. I brought a couple with me to work so that I could eat them with some tea for a mid afternoon snack. How European is that? Problem is, I want to eat them NOW!